We always try our best (and almost always succeed) in making changes to our program/classes if we have a child in class who requires substitution of ingredients. If there is a peanut allergy, we’ll use almond butter in the recipe instead (think of our famous Peanut Dipping Sauce), if someone is lactose intolerant, we’ll use almond or other nut or seed milk. In tomorrow’s class we have a D5 student chef who cannot have gluten, so our Garden Cake-always a favorite-will be made with our Non-Gluten Flour Mix.
We aim to please!
